Author: Lynne Aronson
An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles.
Author: Peter Hoffman
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
Author: Alison Roman
Author: Melissa Clark
Author: Edward Lee
Author: Dr. Mao Shing Ni
Author: Allison Arevalo
Author: Bruce Aidells
When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.
Author: Andy Baraghani
Author: Todd Gray
Author: Jane Stern
You can use any thinly shaved or sliced vegetable you like, and customize your sandwiches accordingly.
Author: Molly Baz
Author: Catherine McCord
Swap out the sugar in standard sloppy joes for the carrots and caramelized onions in this turkey version, then nestle in eggs on mounds of garlicky spinach.
Author: Vivian Howard
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Author: Phoebe Lapine
Author: Suzanne Tracht
Turn any vegetable into an addictive spicy pickle with this simple technique.
Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.
Author: Andy Baraghani
This delicious vegetarian take on a backyard barbecue staple swaps traditional hot dogs for glazed carrots packed with earthy umami flavor and spice thanks to a combo of maple, soy, and adobo sauce. Adding...
Author: Katherine Sacks
Author: Gabe Soria
Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.
Author: Alison Carroll
Shirataki noodles are made from the fiber of the konjac plant. Here they're tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.
Author: Kelly LeVeque
When I was growing up in India, the arrival of the red carrots in winter was always the food highlight for my family. This is not a quick dessert, but it is exceptionally delicious.
Author: Asma Khan
Author: Betty Rosbottom
A pinch of salt makes everything taste better, including savory smoothies.
Author: Claire Saffitz